6 to 8 gallons of pork broth, left from cooking the meat and bones. 1/8 lb. of black pepper or more, to taste. 2 to 3 Tbsps. of salt or more, to taste ...

Scrapple is available in grocery stores in areas where it's popular. But you can also make it yourself. Don't worry too much about what parts of the pig to use.

1 pound bulk pork breakfast sausage; 2½ cups whole grain polenta or grits; 6 cups water, divided; 2 teaspoons kosher-style sea salt; Freshly ground black pepper to taste ...

I’m smelling a trend here, guys. Philly.com tipped us off earlier this month about a West Chester-made vegan scrapple now being sold at area Weavers Way Co-ops. And last week, local dietician ...

Then to make scrapple, you need some of that meat and the broth. And so then we’d cook that puddings meat for maybe a half-hour to an hour, and you season that, and it changes its consistency.

We polled readers on what they put on top of scrapple, but they also had strong opinions on how to cook scrapple, the merits of different brands, and, among some, whether it's a suitable food for ...

And scrapple, of course. Most of all, though, I loved the stories about MoMo when she was a girl. “Lan’ sakes alive,” she’d been spirited and pretty and in love with grandpa.

Marsh makes between 100 and 150 pounds of scrapple every few weeks, cooking the “spare parts” of the pig — liver, kidneys, heart, skin, whole head, trotters and spleen — before they’re ...

I honestly think it’s 50-50. I would love for the skeptics to read it, to help better their education about scrapple. In comparison to other pork products — say, a hot dog — when you read ...